South India Dosa Recipe |
Dosa is the main part of south Indian cuisine and in popularity, it comes after idli! If you wish, you can make different slices for dosa using the recipe given below or you can make it in bulk in idli solution and use it to make two dishes, the only difference is that in the Idli solution, long yeast There is no need for yeast and dosa solution for a long time. You can experiment with this solution immediately after grinding, or put it in the fridge for 15 minutes before the experiment can be removed from the refrigerator. We all like masala dosa. We can easily prepare spices dosa paste in the house. With this paste, you can make a crisp and delicious dosa. Serve it with sambhar and coconut chutney
Ingredients Of Masala Dosa
How to make Masala Dosa
DOSA
Dosa is the main part of south Indian cuisine and in popularity, it comes after idli! If you wish, you can make different slices for dosa using the recipe given below or you can make it in bulk in idli solution and use it to make two dishes, the only difference is that in the Idli solution, long yeast There is no need for yeast and dosa solution for a long time. You can experiment with this solution immediately after grinding, or put it in the fridge for 15 minutes before the experiment can be removed from the refrigerator. We all like masala dosa. We can easily prepare spices dosa paste in the house. With this paste, you can make a crisp and delicious dosa. Serve it with sambhar and coconut chutney
How to make Masala Dosa
DOSA
Course Breakfast
Place Of Origin
India
Serving Temperature
Hot
Ingredients
Rice and Black Gram Variations
Masala dosa, rava dosa, ghee roast dosa, neer dosa and many more
| Course | Breakfast |
Place Of Origin | India |
Serving Temperature | Hot |
Ingredients | Rice and Black Gram |
| Variations | Masala dosa, rava dosa, ghee roast dosa, neer dosa and many more |
Time of catalyst arrival: 3 to 4 hours
Time of catalyst arrival: 3 to 4 hours
Preparation time: 20 minutes
Cook time: 20 minutes
Soaking time: 3 hours.
Total time: 7 hours 40 minutes for 8 doses
|
Ingredient for Masala Dosa
1. To prepare a mixture for Rice - 3 cups.
How to Make South Indian Masala Dosa Direction
1. Collect all ingredients: Take all the ingredients the dosa. -rice, black gram, Fenugreek seeds, channa dal are used in this.
2. Wash the Rice: Take rice first 3/4 rice and wash it well with 3-4 foil. After washing the rice, place it in a large bowl and cover it with water. Ideally, to allow absorption, the water should be 2 inches above the surface of the rice. Soak for approximately 6 hours.
3. Dry the Black Gram(Lentils) and fenugreek: After washing the Black gram(Lentils), place it in a large bowl with fenugreek seeds and cover with water. Ideally, to allow absorption, the water should be 2 inches above the surface of the rice. Soak for approximately 5 to 6 hours.
4. Grind Lentils, and fenugreek: For this, a wet grinder is the best choice, but a food processor or blender can work as well. Soak soaking in one time and add a handful of foil.
- If it appears to be dry, try adding a bit of liquid which is soaked in the mold.
- Dahl should have a creamy, fluffy texture.
- Grinding will take about 15 minutes.
- When finished, remove the pulse from the grinder and keep it in a large bowl.
5. Grind the Rice: You do not need to wash the grinder between grinding Black gram and Rice. Add a cup of rice and water that soak it in rice grinder and grind for 20 minutes, or until the mixture becomes smooth but gritty.
6. Mix the Rice and Black Gram: These mixtures are Transfer the Large bowl and don't add too much water while grinding, it will make difficult to grind smooth batter. Then add Salt and mix well.
- Cover Loosely with a cloth.
- Ensure that no lid is air-tight. Air expansion is essential for the fermentation process.
- The fermentation temperature of 80–90 °F.
7. Heat the Non-stick dosa Tawa: When You Make sure the Tawa(skillet) is Hot. Sprinkle the few drops of oil/water on the surface and wait until it. wipe the surface dosa Tawa with cloth or potato. Do this Process making each dosa that helps to make a thin dosa.
8. Spread the batter: A cup batter and keep it in your pan. Use the bottom of the belt to stretch the batter by starting between the middle and move the locally outdoors until the batter spreads to the edges. You should not put too much pressure on pedestrians.
9. Remove the dosa one side: Use a spatula to remove dosa from heat Be careful not to break the dosa.
10. Fold the dosa: Help with a spatula Fold Dosa while it still was hot. It should be done.
11. Repeat the Process: Continue to make dosa and serve with a variety of (sources)chutney.
Important Recipe Tips:
1. When grinding rice, add only the required quantity of water to grind rice. Otherwise, do not add too much water during the grinding, the batter does not turn on easily.
2. Dosa batter should be thin.
3. Do not forget the movement of the batter before making each dosa.
4. Stack only once the dosa is cooled and they stick to each other.
11. Repeat the Process: Continue to make dosa and serve with a variety of (sources)chutney.
Important Recipe Tips:
1. When grinding rice, add only the required quantity of water to grind rice. Otherwise, do not add too much water during the grinding, the batter does not turn on easily.
2. Dosa batter should be thin.
3. Do not forget the movement of the batter before making each dosa.
4. Stack only once the dosa is cooled and they stick to each other.
2. Dosa batter should be thin.
3. Do not forget the movement of the batter before making each dosa.
4. Stack only once the dosa is cooled and they stick to each other.
